Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

Enjoy a vibrant bowl featuring succulent salmon with a kick of spice, nestled atop a bed of nutty brown rice. Crisp cucumbers and a sprinkle of edamame add a refreshing crunch, while a tangy lemon-soy drizzle ties the flavors together. This dish is both satisfying and balanced, perfect for a healthy meal any time of day.

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NUTRITION

402kcal
Protein
32.1g
Fat
17.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1/2 cup diced Cucumber

1/4 cup Shelled Edamame

1 tsp Low-Sodium Soy Sauce

1 tbsp Fresh Lemon Juice

1/2 tsp Crushed Red Pepper Flakes

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Drizzle with a little lemon juice and sprinkle with crushed red pepper flakes to infuse a spicy kick.

  • 3

    Bake the salmon for approximately 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon bakes, prepare the brown rice if not pre-cooked. Warm it gently on the stovetop or in a microwave.

  • 5

    Dice the cucumber and measure out the shelled edamame.

  • 6

    In a small bowl, combine the low-sodium soy sauce with the remaining lemon juice.

  • 7

    Assemble your bowl by layering the cooked brown rice at the base, topping it with the baked salmon, diced cucumber, and edamame.

  • 8

    Drizzle the lemon-soy dressing over the bowl. Serve immediately and enjoy the interplay of spicy, tangy, and fresh flavors.

Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Salmon and Crunchy Cucumber Brown Rice Bowl

Enjoy a vibrant bowl featuring succulent salmon with a kick of spice, nestled atop a bed of nutty brown rice. Crisp cucumbers and a sprinkle of edamame add a refreshing crunch, while a tangy lemon-soy drizzle ties the flavors together. This dish is both satisfying and balanced, perfect for a healthy meal any time of day.

NUTRITION

402kcal
Protein
32.1g
Fat
17.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1/2 cup diced Cucumber

1/4 cup Shelled Edamame

1 tsp Low-Sodium Soy Sauce

1 tbsp Fresh Lemon Juice

1/2 tsp Crushed Red Pepper Flakes

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Drizzle with a little lemon juice and sprinkle with crushed red pepper flakes to infuse a spicy kick.

  • 3

    Bake the salmon for approximately 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon bakes, prepare the brown rice if not pre-cooked. Warm it gently on the stovetop or in a microwave.

  • 5

    Dice the cucumber and measure out the shelled edamame.

  • 6

    In a small bowl, combine the low-sodium soy sauce with the remaining lemon juice.

  • 7

    Assemble your bowl by layering the cooked brown rice at the base, topping it with the baked salmon, diced cucumber, and edamame.

  • 8

    Drizzle the lemon-soy dressing over the bowl. Serve immediately and enjoy the interplay of spicy, tangy, and fresh flavors.